Ingredients:

  • 1 1/4 cups (150 g) All-Purpose (Plain) Flour
  • 1/2 cup (60 g) Icing (Powdered) Sugar, sifted
  • 5 oz (140 g) Unsalted Butter, very cold, diced
  • 1/4 teaspoon (1 g) Fine Sea Salt
  • 1 Large Egg Yolk, cold
  • 1 tablespoon (15 ml) Ice Water (use only if needed)
  • 1 cup (240 ml) Heavy Cream (Double Cream), full fat
  • 2 Earl Grey Tea Bags or 1 tsp (5 ml) Loose Leaf Tea
  • 2/3 cup (135 g) Fine Granulated Sugar
  • 3 large Eggs, whole, room temperature
  • 2 large Egg Yolks
  • 1/4 cup (60 ml) Fresh Lemon Juice
  • Zest of 2 medium lemons, finely grated
  • 1/2 cup (120 ml) Crème Fraîche, full fat
  • 1/4 cup (30 g) Candied Lemon Peel (optional garnish)
  • 1 tablespoon (15 g) Powdered Sugar (optional garnish)

Instructions:

  1. Make the Dough: Combine flour, icing sugar, salt, and cold butter in a food processor (pulse until it resembles coarse sand) or use your fingertips. Quickly incorporate the egg yolk. Mix only until the dough just comes together, adding ice water only if necessary.
  2. Chill: Form the dough into a flat disc, wrap tightly in cling film, and chill in the refrigerator for at least 45 minutes.
  3. Roll and Line: On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle. Carefully line the 9-inch fluted tart tin, pressing the dough into the flutes. Trim the excess dough.
  4. Second Chill (Crucial): Return the lined tart tin to the freezer for 15 minutes. This prevents shrinkage during baking.
  5. Blind Bake: Preheat the oven to 375°F (190°C). Line the chilled dough with baking paper, fill completely with baking weights. Bake for 15 minutes.
  6. Remove Weights & Finish Shell: Remove the weights and paper. Reduce the temperature to 350°F (175°C). Return the shell to the oven and bake for 5-7 minutes more, until pale golden and dry. Set aside to cool slightly.
  7. Infuse the Cream: In a small saucepan, gently heat the heavy cream until steaming (do not boil). Remove from heat, add the Earl Grey tea bags, and allow to steep for 10 minutes. Squeeze the bags and discard.
  8. Combine Wet Ingredients: In a large bowl, whisk together the whole eggs, egg yolks, sugar, lemon zest, lemon juice, and crème fraîche until just combined.
  9. Temper and Strain: Slowly whisk the warm, infused Earl Grey cream into the egg mixture. Strain the entire mixture through a fine-mesh sieve into a clean jug to remove any lumps or air bubbles.
  10. Bake the Custard: Place the blind-baked shell on a sturdy baking sheet. Pour the strained filling gently into the shell.
  11. Bake Low and Slow: Bake at 325°F (160°C) for 30–35 minutes. The tart is done when the edges are set and puffy, but the very centre has a slight wobble.
  12. Cool and Chill: Remove from the oven and allow to cool completely on a wire rack for at least one hour. Transfer the tart (still in the tin) to the refrigerator and chill for a minimum of 3 hours, or ideally overnight, before serving.
  13. Garnish: Carefully remove the tart from the tin. Dust lightly with powdered sugar and scatter the candied lemon peel over the top before slicing.